Adapted from PF Changs
Ben and I first tried these lettuce wraps on a date, and we were hooked! Being students we couldn't afford to go out every time we had a hankering for them so we learned to make it ourselves through trial and error. The chicken has great flavor, the dipping sauce is hot and spicy and it is a great contrast to the cool, crisp lettuce leaves.
3-4 chicken breasts, diced into small pieces
1 cup water chestnuts, diced
green onion, diced
2-3 chilies (optional, depending on how hot you like it)
2-3 Tbsp soy sauce
2-3 Tbsp brown sugar
salt and pepper to taste
1 head iceburg lettuce
1/2 cup sugar
1/2 cup water
4 Tbsp soy
4 Tbsp rice wine vinegar
4 Tbsp ketchup
2 Tbsp lemon juice
1 tsp oil
Hot chinese mustard and chili paste to taste
Carefully peel off individual leaves of lettuce from the head, wash and place in the fridge to chill. Chop up and combine the chicken, water chestnuts, onion, mushrooms and chilies. Heat the oil on the wok and once hot, stir fry chicken mixture together.
In a separate bowl, combine all ingredients for the dipping sauce and mix well.
Eat by spooning the chicken into lettuce cups with a little dipping sauce, wrap it up and enjoy!